Sweet Saffron Yoghurt (Shrikhand)

A fragrant, sweet Indian yoghurt pudding infused with saffron and cardamom, garnished with nuts and pomegranate seeds.

Vegetarian Gluten-Free Indian Dessert Low-Cook

Estimated Nutrition

Calories

245.6

kcal / serving

982.5 kcal total

Carbs

23.5g

per serving

93.8 g total

Fat

13.1g

per serving

52.4 g total

Protein

8.6g

per serving

34.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tbsp

Icing Sugar

To taste

Dairy

500

Greek-Style Yoghurt

Alternatively use 1 litre whole milk yoghurt

Milk

2 teaspoons for infusing

Fruits

tbsp

Pomegranate Seeds

For garnish

NutsSeeds

0.5

tsp

Saffron Threads

0.25

tsp

Green Cardamom Seeds

Freshly ground, to taste

tbsp

Pistachios

Unsalted and chopped

tbsp

Almonds

Flaked or sliced

Other

piece

Edible Silver Leaf

Optional decoration

Method

Drain the yoghurt through a paper-lined sieve over a bowl in the fridge for at least 6 hours.

Heat 10ml of milk and infuse with the crumbled saffron for 10 minutes.

Discard the drained liquid and mix the thickened yoghurt with sifted icing sugar, saffron milk, and cardamom.

Chill the mixture in the refrigerator until ready to serve.

Serve in bowls garnished with pistachios, almonds, pomegranate seeds, and optional silver leaf.